Okay, I have a confession—I haven’t always loved fruit. Veggies? Love. But fruit? Not so much. It wasn’t until recently that I started to enjoy it. I mean, how could you NOT love the fact that it’s NATURALLY sweet? It’s like a dessert that you’re supposed to eat. How perfect is that? Okay, maybe I’m exaggerating a little. But it’s still pretty dang good.
One fruit I ignored for the better part of my life is blueberries. Crazy, right? But I’ve started putting them in my morning smoothie (hello, antioxidants!) and my daughters pretty much devour them. Sweet, tart, bursting-with-flavor, eat-them-by-the-handful blueberries. And in baked goods? Ohhhh don’t even get me started. It’s like their destiny.
That’s why I am completely in love with these Blueberry Lemon Cookies. The tart, juicy blueberries paired with lemon zest, nestled inside a soft cookie, and sprinkled with a little powdered sugar love is rock-your-world delicious. The best thing about these cookies is that they are very similar in taste and texture to a blueberry muffin. A muffin top, to be more specific. Translation: Cookies for breakfast! Beautiful, right? And they’re super easy to make.
One more thing I have to mention about these babies. I had a few the day after I made them and they were EVEN SOFTER and MORE DELICIOUS than the day before. Cookies getting better with age? Whoda thunk?
Make a batch of these Blueberry Lemon Cookies today and eat them for breakfast. What a great way to start the day!
- ½ cup butter, softened
- 1 cup sugar
- 1½ tsp grated lemon peel (about 1 medium lemon)
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup milk
- 1 cup fresh blueberries
- Powdered sugar
- Preheat oven to 375 degrees.
- In a large bowl or electric mixer, beat butter until creamy. Gradually add sugar, beating until smoothly blended. Beat in lemon peel and egg.
- In another bowl, stir together flour, baking powder, and salt.
- Add to butter mixture alternately with milk, blending thoroughly. Gently stir in blueberries.
- Drop dough by rounded tablespoonfuls onto greased baking sheets (or use parchment paper), spacing cookies about 2 inches apart.
- Bake for 15 minutes or until golden brown.
- Transfer to racks and let cool for 5 minutes. Then sift powdered sugar lightly over tops.
